The latest creation in our protein recipes series was created by Mike Hoe and it makes a delicious Protein Cheesecake!
What you need to make this amazing Protein Cheesecake
80g(5) Light digestive biscuits
120g oats (You can use all digestives or all oats depending on how healthy you want to make it)
50g smooth peanut butter
50ml sweetened almond milk
100g (4 scoops) Premium Protein Mousse (any flavour)
1kg quark (can get from asda)
100g low fat Greek yoghurt
Preheat the oven to 180’c
Put the biscuits in a blender and blend until crumbly and add to your oats, melt the peanut butter and stir into your biscuit mixture then add the walden farms syrup, mix until a sticky texture is formed and flatten mixture out into a round cake tray
In a separate bowl mix together the quark, bb warehouse protein mousse, almond milk, Greek yoghurt and struvia. Beat it as hard as you can to ensure there are no lumps of powder. Pour the mixture on top of the biscuit base and level out.
Bake on a middle for half an hour. The top should not go too dark if it does turn the oven down slightly. You want the cheesecake to have a fluffy texture so don't overcook
Remove from the oven and allow the cheesecake to cool before chilling in the fridge for a minimum of 4 hours before removing from the tin.
This should make 8-10 slices
Your protein recipes macros
Fat: 4.6 grams
By Mike Hoe
On behalf of